Creamy Tomato Bisque Soup
Silky-smooth, creamy tomato bisque made with pantry staples like crushed tomatoes, broth, and a touch of cream. Ready in about 35 minutes and perfect with crusty bread or a grilled cheese.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes (or 4 cups fresh tomatoes, chopped)
- 1 cup vegetable broth (or chicken broth)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon granulated sugar (optional, to balance acidity)
- 1/4 teaspoon dried basil (or 3 fresh basil leaves, chopped)
- 1 tablespoon tomato paste
- 1/2 teaspoon paprika (optional, for a hint of smokiness)
- 1/4 cup heavy cream
- 1/4 cup whole milk
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and sauté until softened, 3–4 minutes.
- Stir in the minced garlic and cook 30–60 seconds until fragrant, adjusting heat to avoid browning.
- Add crushed tomatoes (or fresh), broth, salt, pepper, sugar (if using), dried or fresh basil, tomato paste, and paprika. Stir well to combine.
- Bring to a gentle simmer and cook 15–20 minutes, stirring occasionally, until flavors meld and the soup slightly thickens.
- Blend until smooth using an immersion blender. If using a countertop blender, carefully blend in batches with the lid vented, then return to the pot.
- Reduce heat to low and stir in the heavy cream and whole milk. Warm 3–5 minutes without boiling. Adjust seasoning to taste.
- If the soup is thicker than you like, thin with a splash of broth. Serve hot with crusty bread, croutons, or grated Parmesan.
Nutrition
Serving: 1peopleCalories: 190kcalCarbohydrates: 18gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 540mgFiber: 3gSugar: 10g
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